ERAN BANIEL, founder, DouxMatok

When it comes to sweetness perception, size and shape matters, says Israeli start-up DouxMatok​​, which has patented a way to get sucrose molecules to surround and coat silica particles to form structures that our taste receptors perceive to be sweeter than a comparable amount of sugar in free unassociated form – enabling sugar reductions of 20-40%, depending on the application.

The ‘enhanced’ sugar performs – and tastes – just like regular sugar, can be listed as ‘sugar’ on the ingredients list, and does not require manufacturers to change their processes.